Place prawns (shrimp) in a large bowl. Add ground turmeric, red chili powder and lemon juice. Season with salt and pepper. Cover and set aside (preferably in the refrigerator).

Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.

Add mustard seeds, fenugreek seeds, dried red chilies, green chilies and curry leaves. Stir fry for a few seconds.

Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.

Add ginger and garlic. Sauté, stirring, for one minute or until fragrant.

Add ground turmeric and red chili powder. Sauté, stirring, for one minute or until aromatic.

Add coconut milk. Stir to combine. Season with salt and pepper.

Bring to the boil. Reduce heat and simmer for about 2-3 minutes.

Add prawns. Simmer for about 4-5 minutes or until the prawns are cooked through.

Add cherry tomatoes. Simmer for one minute.

Garnish with curry leaves.